BLACKBERRY BAVARIAN CAKE
1 9-inch angel food rake
I package blackberry gelatin
l cup boiling water
■1 eggs, separated
,Ji teaspoon salt
/ tablespoon lemon juice
V* cup sugar
1 cup heavy cream, whipped
Chopped pecans
Cut a 1-inch layer from top of cake. Remove center of
cake leaving a l-inch shell at bottom, outside edge and in
side edge. (Save portion removed and serve later with a
fruit or custard sauce.) Dissolve blackberry gelatin in boil
ing water. Beat egg yolks until light. Slowly add hot dis
solved gelatin, stirring constantly. Add salt and lemon juice.
Chill until slightly thickened. Meanwhile, beat egg whites
until foamy; gradually add sugar and beat until stiff. Fold
into thickened gelatin. Pour into prepared cake shell. Cover
with top cake layer. Frost immediately, or just before serv
ing, with whipped cream. Sprinkle with chopped pecans.
Chill about 3 hours before serving. Makes 8 to 10 servings.
LEMON CHEESE SQUARES
2 cups graham cracker crumbs
Vi cup sugar
W cup melted or liquid
shortening
1 package lemon pie filling
Vt cup sugar
2V* cups cold water
I slightly beaten egg
V* cup shortening
l cup (8 ounces) creamed
cottage cheese, sieved
Combine graham crackers, the K cup sugar, and the
K cup shortening. Firmly press one half of the crumb mix
ture into bottom of a 10 x 6 x 2-inch pan. Chill in refrigerator
until ready to use. Empty contents of lemon pie filling into
a saucepan. Mix in the J* cup sugar. Add water and egg
gradually, stirring to keep mixture smooth. Cook over me
dium heat, stirring constantly, until mixture boils up once
and capsule dissolves. Remove from heat. Stir in the li cup
shortening. Empty cottage cheese into mixing bowl. Grad
ually stir in lemon mixture, blending well. Pour into pan
over chilled crumbs. Top with remaining crumb mixture.
Chill until firm, about 4 hours. Cut into squares. Makes
6-8 servings.
STRAWBERRY SPONGE CAKE ALASKA
9" pie plate 6-8 servings 425°
1 small sponge cake,
un frosted
11* cups sliced fresh
strawberries
M cup sugar
I quart vanilla ice cream ,
3 egg whites
44 teaspoon salt
6 tablespoons sugar
slice the cake about Js inch thick and line a 9-inch pie
plate with slices of cake. Mix the strawberries with the ii cup
of sugar and place half of them in the pie plate. Top with
vanilla ice cream and cover with another layer of straw
berries. Beat the egg whites until they are stiff; add sugar
and salt. When the meringue will stand in peaks, spread
it over the top layer of strawberries. Bake 4-5 minutes or
until the meringue is browned. Serve at once.
HEAVENLY ANGEL PIE
9 inch pie 8 servings Preheated 300° oven
MERINGUE:
W teaspoon cream of tartar
3 egg whites
I cup sugar
l“2 cup crushed rice cereal
cup blanched, slivered
toasted almonds
Add cream of tartar to egg whites and beat until soft
peaks form. Add sugar slowly, two tablespoons at a time,
beating well after each addition; continue beating until stiff
peaks form. Fold in cereal and almonds. Spread in pie pan,
covering sides as well as bottom; bake 35 minutes. Cool.
ANGEL FILLING:
1 1 lb. 13 oz. can pear halves.
well drained
t cups whipping cream
W cup confectioners’ sugar
Vi teaspoon almond flavoring
W cup coconut, flaked
Slice pears very thin; drain. Whip cream until almost
stiff. Sift confectioners’ sugar over top; whip until stiff.
Fold in almond flavoring, J* cup of the coconut and pears.
Pile into meringue shell and sprinkle remaining X cup coco
nut over top. Chill in freezer 30 minutes and serve
A COMPLETELY DIFFERENT KARO SYRUP!
Karo Imitation Maple Syrup
...and it’s less than V2 the price! Rich,
delicious maple-y flavor. Not too thick.
Never thin and watery. And it's amazingly
economical! In handsome 12 oz. and
24 oz."Highboy" bottles. Enjoy it today!
Easy to Use
ust SPRAY
and Wipe
CLEAN
SPAM-ETTE
CASSEROLE
H
RECIPE 0)1 EVERT
CREAMETTES PACKAGE
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